A sliced strawberry cheesecake tart made with Navitas Organics Cashews, topped with fresh berries and pears.

Strawberry Cheesecake Tart Recipe

This festive strawberry cheesecake tart is so incredibly smooth, creamy and packed with lots of strawberry flavor. It’s perfected with a delicious gluten-free crust, a decadent no-bake cheesecake filling and a tangy strawberry purée filling. The fresh fruit garnish makes for the perfect summer dessert!

INGREDIENTS

Crust

1½ cups gluten-free oats

½ cup raw hazelnuts

2 Tbsp. maple syrup

5 Tbsp. coconut oil, melted

Strawberry Purée Layer

3 cups strawberries, quartered

2 Tbsp. maple syrup (optional)

1 Tbsp. lemon juice

1 tsp agar powder

Cheesecake Layer

1 cup Navitas Organics Cashew Nuts, soaked and drained

1 can coconut cream

¼ cup maple syrup

1 cup white chocolate chips, melted

Garnish

½ cup blueberries

½ cup raspberries

1 green pear

DIRECTIONS

Preheat oven to 350˚F.

Make the crust: Add oats and hazelnuts to a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture.

Firmly press dough into the tart and up on the sides. Bake for 10-15 minutes until golden brown. Let sit for 5-10 minutes, then transfer onto a cooling rack.

Make the strawberry purée layer:
Add strawberries, maple syrup and lemon juice to a small saucepan. Simmer over low heat for 10-15 minutes until strawberries have broken down.

Puree with a hand mixer, then add agar powder and simmer for five minutes while stirring continuously. Pour into the crust and freeze for 30 minutes.

Make the cheesecake layer:
Add cashews, coconut cream and maple syrup to a food processor or high-speed blender. Process until completely smooth.

Add melted white chocolate and process for another few seconds.
Pour over the strawberry layer and freeze for 2-3 hours.

Garnish with fresh berries and pear stars—using a star cookie cutter.

Serve immediately and store leftovers in the refrigerator for 1-2 days.

Makes 6-8 servings

 

Submitted by Julia Trigo | Delight Fuel

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Image of Strawberry Cheesecake Tart Recipe

Servings

6-8

This festive strawberry cheesecake tart is so incredibly smooth, creamy and packed with lots of strawberry flavor. It’s perfected with a delicious gluten-free crust, a decadent no-bake cheesecake filling and a tangy strawberry purée filling. The fresh fruit garnish makes for the perfect summer dessert!

Ingredients

    Crust

  • 1½ cups gluten-free oats
  • ½ cup raw hazelnuts
  • 2 Tbsp. maple syrup
  • 5 Tbsp. coconut oil, melted
  • Strawberry Purée Layer

  • 3 cups strawberries, quartered
  • 2 Tbsp. maple syrup (optional)
  • 1 Tbsp. lemon juice
  • 1 tsp. agar powder

  • Cheesecake Layer

  • 1 cup Navitas Organics Cashew Nuts, soaked and drained
  • 1 can coconut cream
  • ¼ cup maple syrup
  • 1 cup white chocolate chips, melted
  • Garnish

  • ½ cup blueberries
  • ½ cup raspberries
  • 1 green pear

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Directions

  1. Make the crust: Preheat oven to 350˚F. Add oats and hazelnuts to a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and up on the sides. Bake for 10-15 minutes until golden brown. Let sit for 5-10 minutes, then transfer onto a cooling rack.

  2. Make the strawberry purée layer: Add strawberries, maple syrup and lemon juice to a small saucepan. Simmer over low heat for 10-15 minutes until strawberries have broken down. Purée with a hand mixer, then add agar powder and simmer for five minutes while stirring continuously. Pour into the crust and freeze for 30 minutes.

  3. Make the cheesecake layer: Add cashews, coconut cream and maple syrup to a food processor or high-speed blender. Process until completely smooth. Add melted white chocolate and process for another few seconds. Pour over the strawberry layer and freeze for 2-3 hours.

  4. Garnish with pear stars—using a star cookie cutter and fresh berries.

  5. Serve immediately and store leftovers in the refrigerator for 1-2 days